Dill Pickle Egg Salad
Dill Pickle Egg Salad is a tangy and creamy dish featuring boiled eggs and chopped dill pickles. A zesty and delicious dish.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 6 Eggs
- 2 Whole Dill Pickles, Finely Chopped
- 1½ tbsp. Yellow Mustard
- ¼ cup Approved Mayonnaise
- ¼ tsp. Paprika
- Pinch Cayenne Pepper
- 2 Sprigs Fresh Dill, Stems Removed and Chopped
- 1 tbsp. Fresh Chopped Parsley
- ½ cup Arugula, Microgreens or Mixed Greens
- To taste Salt and White Pepper
Preparation
Step 1
Boil the eggs. Once they’re cooked and cooled, peel and chop them into small pieces.
Step 2
In a large bowl, combine the chopped hard-boiled eggs and finely chopped dill pickles.
Step 3
Add yellow mustard, approved mayonnaise, paprika, and a pinch of cayenne pepper. Mix these ingredients well to ensure even distribution.
Step 4
Season the egg salad with salt and white pepper to taste. Remember, the dill pickles also add some saltiness, so adjust the seasoning accordingly.
Step 5
Gently fold in the chopped fresh dill and parsley to add a burst of flavor and freshness to the salad.
Step 6
To serve, arrange a bed of arugula, microgreens, or mixed greens on plates. Top with a generous portion of the dill pickle egg salad.
Step 7
Enjoy!
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